Pfortchens 2

• 4 c. scalded milk
• 2/3 c. Cream of Wheat
• 1 dry yeast
• 1 c. warm milk with a little sugar added
• 3 Tbsp. sugar
• 1 Tbsp. salt
• 2/3 c. butter
• 6 c. flour
• 6 eggs
• 1/2 tsp. cardamom
• 1 Tbsp. lemon extract or rind and juice of 1/2 lemon
• 1 c. or more raisins

1. Stir Cream of Wheat in milk, cook slowly for 10 minutes. Dissolve yeast in warm milk with a little sugar added.
2. Add 3 tablespoons sugar and salt to butter.
3. Combine all of these items and add flour.
4. Stir in eggs, one by one.
5. Add cardamom, lemon extract and raisins.
6. Set in warm place to raise double in size, about 1/2 hour.
7. Use tablespoons always dipped in hot oil then scoop up spoonful of dough, size of small egg, and drop into deep frypan containing at least two inches of hot oil.
8. Deep-fry for about two minutes, when browned on one side, flip over.
9. Serve rolled in powdered sugar.

milk, cream of wheat, yeast, warm milk, sugar, salt, butter, flour, eggs, cardamom, lemon, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=753833 (may not work)